Scalloped Sweet Potatoes

Scalloped Sweet Potatoes

Love scalloped potatoes? Use sweet potatoes for added nutrition! The roux is lightened up and cheese is only included on top to lower the fat! YUMMY!


  • 1 1/2 cups almond milk
  • pinch of black pepper
  • 1/2 tsp butter
  • 1/3 cup cheddar cheese low fat
  • 1 can of cream of mushroom soup condensed low fat
  • 1 tsp garlic
  • 1/2 tsp nutmeg to taste
  • 1 tsp olive oil
  • 1 cup onions finely chopped
  • 1/3 cup parmesan
  • 1/2 tsp salt
  • 4 cups sweet potatoes sliced, (about 1/4
  • 2 Tbsp whole wheat flour
  • Procedure

  • Bring a large pot of water to a boil. Cook potatoes 5–8 minutes, until tender. Drain and set aside.
  • Preheat oven to 350F.
  • Saute onions and garlic in butter/oil over medium heat.
  • Add whole wheat flour, milk, condensed soup, and seasonings.
  • In a Once mixture has thickened, remove from heat and set aside.
  • Stir and allow mixture to thicken at medium-low heat.
  • In a 1.5qt baking dish (I used a 6 cup corning-ware), layer sliced potatoes in a
  • Combine cheeses, and sprinkle over top.
  • Bake for 15–20 minutes, until cheese begins to brown. Feel free to turn to broil for the last minute or so to get a nice topping.
  • Devour!
  • Nutritional Info

    Serving: 1/2 cup
    yields 12 servings
    Calories: 91

    • 14g Carbs

    • 3g Fat

    • 4g Protein

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